Ina Garten is one smart cookie. On a recent episode of her show, I watched her amp up the flavor of a potato leek soup by roasting the potatoes and leeks on a cookie sheet–getting them nice and golden brown–before pureeing them with chicken stock and topping the soup with crispy shallots.
Today’s my grandma Ronnie’s 85th birthday. And though she doesn’t have a computer, my grandfather gets my blog on his Kindle; so hopefully he’ll read this to her tomorrow morning when she wakes up.
Is it possible to go to Paris with your friend Diana, eat yourself silly, then come back from Paris to L.A.
Memorize this fact about apple pie making, and you’ll be set for life: it’s not about the recipe, it’s about your state of mind.
So sad to hear about Jan Hooks, one of the funniest and most original women to ever grace the stage of Saturday Night Live.
That sandwich you see towering above you is called the Stella Hero from Stella Barra Pizza, where Craig and I went for lunch before seeing Gone Girl this past Sunday.
The older I get, the more my taste has shifted from the realm of CLEVER to the realm of HEART. In my 20s, I devoured books like Pale Fire and A Confederacy of Dunces; in my 30s, I get more excited when a book moves me to tears than when it makes me chuckle knowingly.
Sometimes there’s a salad that you like, but don’t love, and then you change a few things about it and suddenly it’s your new favorite salad.
Here’s a little interview I did with Serious Eats about my favorite cookbooks (click here). Craig says that the picture that I took of myself is “goofy,” but he wasn’t there to take it and I made a choice.
There’s a corn soup that you need to know about before the corn goes away and, sadly, the corn’s going away pretty soon.
Some food people are real sticklers for words and what they mean. For example: pizza. I consider the pizza at Pizzeria Mozza (developed by Nancy Silverton) to be some of the best pizza I’ve ever had, but there are detractors out there who call it focaccia because it’s so puffy.
Hey, we’ve got a new banner up on the blog–it’s been a while–so head on over (if you’re reading this on a reader) and check it out.
When we were in Berlin this past July, at a restaurant called Renger-Patzsch, our dinner ended with the perfect punctuation mark of a dessert: a chocolate tart with apricots and vanilla ice cream.
What’s the difference between a home cook and a chef? For me, the answer lies right there in the pages of Daniel Boulud’s braising book which came out back in 2006.
Man, are you in for a treat. Are you ready? Imagine a slice of fresh, milky mozzarella that’s been coated in panko bread crumbs and fried.
Sometimes you eat a dish that’s so good you have to have the exact recipe, to recreate it at home in such away that it’s indistinguishable from the original.
There’s a new restaurant trend afoot, one that takes the form of a casual, shoulder-shrug of a sentence, usually uttered by a server after he or she takes your order.
Sometimes I wake up with a specific craving that has no obvious root. For example, on Saturday morning I woke up with a craving for cornbread.
Many a chef will tell you that “less is more” when it comes to creating a dish. Not so the food truck chef.
Well, it happened, and you guys made it happen. The Skeleton Twins “won” the weekend according to IndieWire; it was the #1 film in 12 out of the 15 theaters where it played.